Kheer Kadam Or Kheer Kodombo
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.
Equipment
- 1 Heavy bottom pan
- 1 Maslin cloth
- 1 Pan or wok
- 1 Plate 1
Ingredients
- 1 Litre Milk
- 1/2 cup Curd
- 1 pinch Saffron
- 1 cup Sugar
- 3 cup Water
- 1 tsp Cardamom powder
- 8-10 Khoya or mawa burfi
- Poppy seeds or khas As required
Instructions
- Dry roast poppy seeds and keep aside.
- Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.
- When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.
- Hang for an hour. When the water strain out completely take out the paneer on a plate. Mix saffron with it. You can use little yellow food colour instead of saffron.
- Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.
- In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.
- Cover and cook for 20 minutes. You can check after every 5 minutes.
- Remove from heat. Add let it cool down.
- Strain the sugar syrup from the rasgullas.
- Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.
- Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry. I have used readymade khoya burfi.
- Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.
- Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas. Kheer kodombo is ready to serve. Enjoy…….